The Effect of the pH of Meat on the Boiling Test
Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Korkeala, H. [verfasserIn] Alanko, T. [verfasserIn] Mtiki-Pettiys, O. [verfasserIn] Sorvettula, O. [verfasserIn] |
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E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1988 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Acta veterinaria Scandinavica - London : Biomed Central, 2001, 29(1988), 1 vom: 01. März, Seite 15-22 |
|---|---|
| Übergeordnetes Werk: |
volume:29 ; year:1988 ; number:1 ; day:01 ; month:03 ; pages:15-22 |
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| DOI / URN: |
10.1186/BF03548387 |
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| 520 | |a Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. | ||
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10.1186/BF03548387 doi (DE-627)SPR04285797X (DE-599)SPRBF03548387-e (SPR)BF03548387-e DE-627 ger DE-627 rakwb eng 630 ASE Korkeala, H. verfasserin aut The Effect of the pH of Meat on the Boiling Test 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. meat inspection (dpeaa)DE-He213 beef (dpeaa)DE-He213 pork (dpeaa)DE-He213 odour (dpeaa)DE-He213 appearance (dpeaa)DE-He213 odour of meat (dpeaa)DE-He213 appearance of meat (dpeaa)DE-He213 quality (dpeaa)DE-He213 meat quality (dpeaa)DE-He213 Alanko, T. verfasserin aut Mtiki-Pettiys, O. verfasserin aut Sorvettula, O. verfasserin aut Enthalten in Acta veterinaria Scandinavica London : Biomed Central, 2001 29(1988), 1 vom: 01. März, Seite 15-22 (DE-627)513880046 (DE-600)2240171-4 1751-0147 nnns volume:29 year:1988 number:1 day:01 month:03 pages:15-22 https://dx.doi.org/10.1186/BF03548387 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 29 1988 1 01 03 15-22 |
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10.1186/BF03548387 doi (DE-627)SPR04285797X (DE-599)SPRBF03548387-e (SPR)BF03548387-e DE-627 ger DE-627 rakwb eng 630 ASE Korkeala, H. verfasserin aut The Effect of the pH of Meat on the Boiling Test 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. meat inspection (dpeaa)DE-He213 beef (dpeaa)DE-He213 pork (dpeaa)DE-He213 odour (dpeaa)DE-He213 appearance (dpeaa)DE-He213 odour of meat (dpeaa)DE-He213 appearance of meat (dpeaa)DE-He213 quality (dpeaa)DE-He213 meat quality (dpeaa)DE-He213 Alanko, T. verfasserin aut Mtiki-Pettiys, O. verfasserin aut Sorvettula, O. verfasserin aut Enthalten in Acta veterinaria Scandinavica London : Biomed Central, 2001 29(1988), 1 vom: 01. März, Seite 15-22 (DE-627)513880046 (DE-600)2240171-4 1751-0147 nnns volume:29 year:1988 number:1 day:01 month:03 pages:15-22 https://dx.doi.org/10.1186/BF03548387 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 29 1988 1 01 03 15-22 |
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10.1186/BF03548387 doi (DE-627)SPR04285797X (DE-599)SPRBF03548387-e (SPR)BF03548387-e DE-627 ger DE-627 rakwb eng 630 ASE Korkeala, H. verfasserin aut The Effect of the pH of Meat on the Boiling Test 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. meat inspection (dpeaa)DE-He213 beef (dpeaa)DE-He213 pork (dpeaa)DE-He213 odour (dpeaa)DE-He213 appearance (dpeaa)DE-He213 odour of meat (dpeaa)DE-He213 appearance of meat (dpeaa)DE-He213 quality (dpeaa)DE-He213 meat quality (dpeaa)DE-He213 Alanko, T. verfasserin aut Mtiki-Pettiys, O. verfasserin aut Sorvettula, O. verfasserin aut Enthalten in Acta veterinaria Scandinavica London : Biomed Central, 2001 29(1988), 1 vom: 01. März, Seite 15-22 (DE-627)513880046 (DE-600)2240171-4 1751-0147 nnns volume:29 year:1988 number:1 day:01 month:03 pages:15-22 https://dx.doi.org/10.1186/BF03548387 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 29 1988 1 01 03 15-22 |
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10.1186/BF03548387 doi (DE-627)SPR04285797X (DE-599)SPRBF03548387-e (SPR)BF03548387-e DE-627 ger DE-627 rakwb eng 630 ASE Korkeala, H. verfasserin aut The Effect of the pH of Meat on the Boiling Test 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. meat inspection (dpeaa)DE-He213 beef (dpeaa)DE-He213 pork (dpeaa)DE-He213 odour (dpeaa)DE-He213 appearance (dpeaa)DE-He213 odour of meat (dpeaa)DE-He213 appearance of meat (dpeaa)DE-He213 quality (dpeaa)DE-He213 meat quality (dpeaa)DE-He213 Alanko, T. verfasserin aut Mtiki-Pettiys, O. verfasserin aut Sorvettula, O. verfasserin aut Enthalten in Acta veterinaria Scandinavica London : Biomed Central, 2001 29(1988), 1 vom: 01. März, Seite 15-22 (DE-627)513880046 (DE-600)2240171-4 1751-0147 nnns volume:29 year:1988 number:1 day:01 month:03 pages:15-22 https://dx.doi.org/10.1186/BF03548387 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 29 1988 1 01 03 15-22 |
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10.1186/BF03548387 doi (DE-627)SPR04285797X (DE-599)SPRBF03548387-e (SPR)BF03548387-e DE-627 ger DE-627 rakwb eng 630 ASE Korkeala, H. verfasserin aut The Effect of the pH of Meat on the Boiling Test 1988 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. meat inspection (dpeaa)DE-He213 beef (dpeaa)DE-He213 pork (dpeaa)DE-He213 odour (dpeaa)DE-He213 appearance (dpeaa)DE-He213 odour of meat (dpeaa)DE-He213 appearance of meat (dpeaa)DE-He213 quality (dpeaa)DE-He213 meat quality (dpeaa)DE-He213 Alanko, T. verfasserin aut Mtiki-Pettiys, O. verfasserin aut Sorvettula, O. verfasserin aut Enthalten in Acta veterinaria Scandinavica London : Biomed Central, 2001 29(1988), 1 vom: 01. März, Seite 15-22 (DE-627)513880046 (DE-600)2240171-4 1751-0147 nnns volume:29 year:1988 number:1 day:01 month:03 pages:15-22 https://dx.doi.org/10.1186/BF03548387 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 29 1988 1 01 03 15-22 |
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Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. |
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Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. |
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Abstract The effect of the pH on the boiling test was studied in 68 beef and 108 pork muscles. The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. In the case of meat with a high pH, the results of the boiling test at meat inspection should be interpreted with extreme caution. |
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The Effect of the pH of Meat on the Boiling Test |
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https://dx.doi.org/10.1186/BF03548387 |
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true |
| author2 |
Alanko, T. Mtiki-Pettiys, O. Sorvettula, O. |
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Alanko, T. Mtiki-Pettiys, O. Sorvettula, O. |
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513880046 |
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| doi_str |
10.1186/BF03548387 |
| up_date |
2024-07-03T15:13:08.312Z |
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1803571259842232320 |
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The pH had a significant effect on the sensory scores obtained from the boiling test. The effect was particularly pronounced in the odour of meat. In beef the odour scores remain steady for samples with a pH value under about 6.2 and start to increase rapidly in higher pH values. In pork the increase in scores appears to be linear. The odour observed in high pH meat was described by the judges as abnormal and ammonialike. 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7.3998404 |